Côte de boeuf is exactly the same as a single-bone rib of beef. This cut has good marbling throughout the flesh and with excellent fat cover on the outside making for a superb roast.
The process of dry ageing draws moisture from the beef which further increases flavour. In parallel, the natural enzymes break down the tissue making the meat even more tender.
Our dry aged beef is sourced from the renowned Stoddart's, supplier of Scotland's finest beef.